Ingredients
- 2 teaspoons olive oil
- 1 large sweet potato cut into cubes
- 1 medium yellow onion cut up
- 1 zucchini cut into cubes
- 1 small green bell pepper cut into cubes
- 1 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 14 1/2- ounce can diced tomatoes
- 1 15-ounce can garbanzo beans, rinsed and drained
- 3/4 cup low-sodium vegetable broth
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Italian parsley
Instructions
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In a large dutch oven, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper. Stir in curry powder and cumin. Season with a salt and pepper. Cook for 10 - 15 minutes until vegetables are tender.
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Add vegetable broth, tomatoes with their juice, broth and garbanzo beans. Add additional salt and pepper if needed. Bring ingredients to a boil then reduce heat to medium low. Cover and simmer for 10 - 15 minutes or until vegetables are tender. Serve immediately.